• 10servings
  • 80minutes
  • 93calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pound(s) tomatoes

  2. 2 tablespoon(s) (extra-virgin) olive oil

  3. 5 clove(s) garlic

  4. salt and pepper , to taste 12 piece(s) basil , chopped 6 cup(s) vegetable broth

  5. 1 cup(s) (dry ) sherry , drinkable, not cooking 1 teaspoon(s) thyme

  6. 1 teaspoon(s) (dried) oregano

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degreesF. Wash tomatoes and slice in half. Place on cookie sheet. Drizzle with 1 Tbsp. olive oil and bake 1 hour.

  2. Slice garlic. Heat 1 Tbsp. olive oil in a medium saucepan and sauté garlic. Sprinkle with a pinch of salt and pepper. After 1 to 2 minutes, add basil and continue to sauté.

  3. Mix broth, sherry and herbs in a soup pan over medium heat. Let simmer.

  4. Remove tomatoes from oven. Once cooled, hold under cold running water and slip off skins.

  5. Chop tomatoes, add to soup pan and simmer for a few more minutes. Add additional salt and pepper to taste.


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